Pumpkin Panache

Ingredients

  • ¼ teaspoon pepper, divided
  • Cooking spray
  • 6 cups cauliflower florets
  • ¼ teaspoon pepper, divided
  • 6 cups cauliflower florets
  • 1 tablespoon minced fresh parsley
  • 2 tablespoons grated Parmesan cheese, divided
  • + 10 more ingredients
    • 1/3 cup fresh breadcrumbs
    • 1 tablespoon minced fresh parsley
    • ½ teaspoon salt, divided
    • 2 cups cubed cooked fresh pumpkin or 1 1/2 cups canned unsweetened pumpkin
    • 2 tablespoons grated Parmesan cheese, divided
    • ¼ cup fat-free sour cream
    • 1/3 cup fresh breadcrumbs
    • ½ teaspoon salt, divided
    • 2 cups cubed cooked fresh pumpkin or 1 1/2 cups canned unsweetened pumpkin
    • ¼ cup fat-free sour cream

Preheat oven to 350°. Steam cauliflower, covered, 4 minutes or until crisp-tender, and drain. Combine steamed cauliflower, 1 tablespoon cheese, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a 2-quart casserole coated with cooking spray, and toss gently. Place pumpkin in a food processor, and proc...

View full recipe at My Recipes

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